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Ingredients
- 3 to 4 ears fresh corn or 1 (8 3/4 oz.) can whole kernel corn
- milk
- 1 1/2 c. sifted all-purpose flour
- 3 tsp. baking powder
- 3/4 tsp. salt
- 1 beaten egg
Method
- Cut off tips of kernels, then scrape cobs to make 1 cup cut corn.
- Drain fresh (or canned) corn, reserving liquid.
- Add enough milk to liquid to measure 1 cup.
- Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients.
- Mix just until moistened. Drop batter from tablespoon into deep, hot fat (375°). Fry until golden brown, 3 to 4 minutes.
- Drain on paper towels. Serve with warm maple syrup.
- Makes 2 dozen.
